THAI PRAWN SOUP (TOM YUM GOONG / TOM YAM KUNG)

THAI PRAWN SOUP

Ingredients (Serves 2)

10 prawns, peeled and cleaned

5 glasses of water

2 table spoons of fish sauce

3 kaffir lime leaves

1 – 2 limes, juiced

3 – 4 mushrooms, cubed

4 – 6 cherry tomatoes

1 – 2 lemon grass (or 1 – 2 desert spoon of lemon grass paste)

Chilli peppers, chopped (depends on how much you can bear spicy :P)

Coriander to your liking

1 Spring onion, chopped

A package of tom yam kung paste or a block of chicken broth

1 small galangal (don’t worry if you have none, it’s optional especially if you have the tom yam kung paste :P)

Method:

1. Add the lime juice, the kaffir leaves, the galangal, fish sauce, the lemon grass, the paste and the broth into the water and bring to a boil.
2. Add the mushrooms and boil for 1 minutes more.
3. Add the prawns and boil till they are cooked.
4. Add the chilli peppers and the tomatoes. Boil for 30 seconds to 1 minute.
5. Garnish with coriander and spring onion.

tom yam kung